Yield: 4 servings
Ingredients
3 tablespoons frozen orange juice concentrate, thawed
2 tablespoons white balsamic vinegar
3 tablespoons extra-virgin olive oil, divided
2 teaspoons minced peeled fresh ginger
1 tablespoon chopped fresh cilantro
2 tablespoons coriander seeds, coarsely crushed in resealable bag with mallet
16 sea scallops, side muscles removed
8 cups mixed baby greens
1 navel orange, peel and pith removed, cut between membranes into segments
Directions:
- Whisk juice concentrate, vinegar, 1 tablespoon oil, ginger, and cilantro in small bowl. Season dressing with salt and pepper.
- Place crushed coriander seeds on plate.
- Sprinkle scallops with salt and pepper, then press both sides in coriander to coat.
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
- Add scallops and cook until golden brown and just opaque in center, 1 1/2 to 2 minutes per side.
- Divide greens, orange, and scallops among 4 plates.
- Drizzle dressing over.